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| 1 |
Characteristics of Exopolysaccharide Produced in Goat Milk Yogurt Cultured with Streptococcus thermophilus LFG Isolated from Kefir
Lim, Young-Soon;Lee, Si-Kyung;
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Korean Society for Food Science of Animal Resources
, v.29, no.2, pp.143-150,
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| 2 |
Studies on Prevalence of Meat Allergy and Potential Beef Allergens
Jeong, Bo-Young;Kim, Dong-Yeop;Fan, Jiang Ping;Chung, Hyun-Chae;Han, Gi-Dong;
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Korean Society for Food Science of Animal Resources
, v.29, no.2, pp.151-156,
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| 3 |
Purification and Characterization of a Protease from Korean Pear (Pyrus serotina L.) as Meat Tenderizer
Guan, Hao-Li;Mandal, P.K.;Lim, Hee-Kyong;Baatartsogt, Oyungerel;Lee, Chi-Ho;Jeon, Gwang-Joo;Choe, Il-Shin;Choi, Kang-Duk;
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Korean Society for Food Science of Animal Resources
, v.29, no.2, pp.157-163,
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| 4 |
Purification and Characterization of Mongolian Mare Lactoferrin
Kim, Kee-Sung;Kim, Ji-Sun;Shin, Mi-Soon;Noh, Hae-Won;Lim, Sang-Dong;Suvd, Duvjir;Alimaa, J.;
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Korean Society for Food Science of Animal Resources
, v.29, no.2, pp.164-167,
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| 5 |
Effects of Dietary Locally Grown Herbs (Mentha piperascens, Rubus coreanus, Tagetes patula) on the Growth Performance and Meat Quality of Broiler Chicken
Kim, Yong-Ran;Lee, Bo-Keun;Kim, Jae-Young;Kim, Ji-Suk;Lee, Wan-Seob;Lee, So-Yeon;Kim, Eun-Jib;Ahn, Byoung-Ki;Kang, Chang-Won;
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Korean Society for Food Science of Animal Resources
, v.29, no.2, pp.168-177,
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| 6 |
Effects of Grape Seed Oil Additives on Quality Characteristics of Pressed Ham
Lee, Jeong-Ill;Yang, Han-Sul;Jeong, Jin-Yeon;Moon, Sang-Hoon;Kim, Cap-Don;Lee, Jin-Woo;Jung, Jae-Doo;Ha, Young-Joo;Kwack, Suk-Chun;Park, Jeong-Suk;
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Korean Society for Food Science of Animal Resources
, v.29, no.2, pp.178-187,
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| 7 |
Effects of Mugwort Powder Supplementation on Carcass and Meat Characteristics in the Finishing Period of Gilts
Kim, Il-Suk;Jin, Sang-Keun;Kang, Suk-Nam;
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Korean Society for Food Science of Animal Resources
, v.29, no.2, pp.188-193,
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| 8 |
Comparison of the Quality of Gamma Ray- or Electron Beam-irradiated Minced Pork and Pork Patties
Song, Beom-Seok;Park, Jin-Gyu;Kim, Wang-Geun;Kim, Jae-Hun;Choi, Jong-Il;Yoon, Yo-Han;Byun, Myung-Woo;Kim, Cheon-Jei;Lee, Ju-Woon;
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Korean Society for Food Science of Animal Resources
, v.29, no.2, pp.194-202,
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| 9 |
Effect of Kimchi Powder Levels and Pork Skin on the Quality Characteristics of Liver Sausages
Choe, Ju-Hui;Han, Doo-Jeong;Choi, Ji-Hun;Choi, Yun-Sang;Kim, Hack-Youn;Lee, Mi-Ai;An, Kwang-Il;Kim, Cheon-Jei;
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Korean Society for Food Science of Animal Resources
, v.29, no.2, pp.203-212,
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| 10 |
Changes in the Physicochemical Properties of the Muscles from Low-Fat Pork Cuts during Chilled Storage
Seong, Pil-Nam;Cho, Soo-Hyun;Kim, Jin-Hyoung;Kim, Young-Tae;Park, Beom-Young;Lee, Jong-Moon;Kim, Dong-Hoon;
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Korean Society for Food Science of Animal Resources
, v.29, no.2, pp.213-219,
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| 11 |
Preblending Effects of Curing Agents on the Characteristics of Mechanically Deboned Chicken Meat
Kang, Soo-Yong;Park, Ki-Soo;Choi, Yang-Il;Lee, Sang-Hwa;Auh, Joong-Hyuck;
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Korean Society for Food Science of Animal Resources
, v.29, no.2, pp.220-228,
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| 12 |
Changes in the Quality of Loin from Pigs Supplemented with Dietary Methyl Sulfonyl Methane during Cold Storage
Lee, Jeong-Ill;Min, Hyoung-Kyu;Lee, Jin-Woo;Jeong, Jae-Doo;Ha, Young-Joo;Kwack, Suk-Chun;Park, Jeong-Suk;
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Korean Society for Food Science of Animal Resources
, v.29, no.2, pp.229-237,
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| 13 |
Effect of Digestive Enzymes on the Allergenicity of Autoclaved Market Pork Sausages
Kim, Seo-Jin;Kim, Koth-Bong-Woo-Ri;Song, Eu-Jin;Lee, So-Young;Yoon, So-Young;Lee, So-Jeong;Lee, Chung-Jo;Ahn, Dong-Hyun;
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Korean Society for Food Science of Animal Resources
, v.29, no.2, pp.238-244,
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| 14 |
Effects of Raising Altitude on the Fatty Acid Composition, Aroma Pattern, Color, and Oxidative Stability of M. Longissimus from Hanwoo Steers
Panjono, Panjono;Kang, Sun-Moon;Lee, Ik-Sun;Lee, Sung-Ki;
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Korean Society for Food Science of Animal Resources
, v.29, no.2, pp.245-251,
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| 15 |
The Effect of Ion Water and Premixed Mineral Supplementation on the Growth Performance, Carcass, and Meat Quality Parameters in Finishing Pigs
Jin, Sang-Keun;Kim, Il-Suk;Song, Young-Min;Kang, Suk-Nam;Jong, Je-Yun;Oh, Hee-Suk;Min, Chan-Sick;
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Korean Society for Food Science of Animal Resources
, v.29, no.2, pp.252-259,
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| 16 |
Physicochemical and Sensory Characterization of Korean Blood Sausage with Added Rice Bran Fiber
Choi, Yun-Sang;Choi, Ji-Hun;Han, Doo-Jeong;Kim, Hack-Youn;Lee, Mi-Ai;Kim, Hyun-Wook;Lee, Chi-Ho;Paik, Hyun-Dong;Kim, Cheon-Jei;
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Korean Society for Food Science of Animal Resources
, v.29, no.2, pp.260-268,
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| 17 |
A Study on the Effects of Probiotic Yogurt on the Microbial Quality of Fresh Chicken Meat during Cold Storage
Kim, Kook-Kyung;Eom, Seok-Jin;Im, Jung-Hyun;Lee, Kyung-Min;Yoo, Seok-Jin;Kim, Hyun-Uk;Kim, Geun-Bae;
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Korean Society for Food Science of Animal Resources
, v.29, no.2, pp.269-277,
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| 18 |
Milk Containing BF-7 Enhances the Learning and Memory, Attention, and Mathematical Ability of Normal Persons
Kim, Do-Hee;Lee, Hyun-Jung;Choi, Gooi-Hun;Kim, Ok-Hyeon;Lee, Kwang-Gill;Yeo, Joo-Hong;Lee, Jun-Young;Lee, Sang-Hyung;Youn, Young-Chul;Lee, Jang-Han;Paik, Hyun-Dong;Lee, Won-Bok;Kim, Sung-Su;Jung, Hee-Yeon;
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Korean Society for Food Science of Animal Resources
, v.29, no.2, pp.278-282,
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